In the rain, the matter of Khedha Bhaji is different! Prepare at home in pinch, know the recipe

Bilaspur During the rainy season, when greenery is covered from farm-barns to forest, then there is a special taste in the cooks of Chhattisgarh. There is a precious recipe of such traditional taste, Khedha Bhaji and curd vegetables, which women from village-house have been making it from generations. Bhagyavati, who lives in rural areas of Bilaspur district, tells Local 18 that this dish is not only delicious but also helps in cooling the body and improves digestion.

He told that Khedha is a type of green leafy vegetable, which naturally grows on the forests or fields during the rainy season. It is a vegetable with green soft leaves, which is very much liked in rural areas. Bhagyavati says that we have been making Khedha by mixing with curd for years. It cools the body in heat and humidity.

If you taste Charota Bhaji and Dal’s vegetables, you will keep licking fingers, the recipe is easy

Khedha bhaji’s recipe
He further explained that for this we need- Khedha bhaji- 500 grams, fresh curd- 1 cup, garlic- 6-7 buds, green chillies- 2, rye- 1/2 teaspoon, asafetida- 1 pinch, salt- taste and mustard oil- 2 tablespoons. Wash the khedha bet and finely chop it and boil it by adding light salt. On the other hand, beat the curd well. Then heat the oil in a pan and add mustard seeds, asafetida, garlic and chili. Add boiled caps and fry it lightly and then mix the burst curd and cook on low flame. This delicious vegetable is prepared in 4-5 minutes.

How and when to serve?

Bhagyavati says that this vegetable should be eaten with hot rice. If a little desi ghee is added from the top, then its taste comes even further. This recipe is especially popular in lunch.

Khedha bhaji is a treasure of health
Khedha bhaji contains iron, fiber and essential nutrients. Yogurt improves digestion and cools down. This dish is very beneficial in increasing the body’s immunity during the rainy season.